The first chives to come up in the garden always make me want to jump into spring cooking. I know that local asparagus is still weeks away, but I can’t wait. A warm salad of red potatoes and asparagus and loads of chives and parsley is just the season-bridger I’m looking for. Sautéed shallots and a dressing spiked with lemon zest and whole-grain mustard lend umami and brightness.

This is good warm or at room temperature, but I don’t recommend making it too far ahead. If you do wind up making it and holding it for a bit, reserve some of the dressing to add on right before serving, as the potatoes soak up dressing as they sit.

Great for a brunch or casual entertaining, this would be lovely alongside poached or roasted salmon or grilled shrimp.

Serves 4

For the dressing:

  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 2 teaspoons fresh lemon juice
  • 1 heaping teaspoon freshly grated lemon zest
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon sugar-in-the-raw or organic cane sugar
  • ¼ teaspoon kosher salt

 

For the salad:

  • 1 ¼ pound baby red potatoes, cut in half
  • Kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cups thinly sliced asparagus cut on the bias (at a sharp angle)
  • 1 large shallot, peeled and thickly sliced lengthwise
  • 3 tablespoons chopped fresh parsley
  • 2 to 3 tablespoons chopped fresh chives

 

Make the dressing:

1. Combine all of the dressing ingredients in a small bowl and whisk well until emulsified (it will separate while sitting).

 

Make the salad:

2. Put the potatoes in a large saucepan and cover with cold water. Add 1 ½ teaspoons salt to the water. Bring to a boil, reduce to a simmer, and simmer just until tender, 10 to 12 minutes. Drain and spread on a plate or tray to dry and cool a bit.

3. In a large nonstick sauté pan, heat 1 tablespoon oil over medium heat. When the oil is hot, add the shallots and a big pinch of salt, increase the heat to medium-high and cook for 2 to 3 minutes or until the shallots have just softened and are beginning to turn brown. Add the asparagus and ¼ teaspoon salt. Cook, stirring, until the shallots are browned and the asparagus have a bit of browning, about 3 to 4 minutes. Remove from the heat.

4. Transfer the potatoes to a wide, shallow serving bowl and spread them out into roughly one layer. Sprinkle them with ½ teaspoon salt and about half of the parsley and chives. Drizzle with two tablespoons of the dressing. Add the sauteed asparagus and shallots to the bowl, arranging on top of the potatoes. Sprinkle on most of the remaining herbs and drizzle 1 to 2 more tablespoons dressing over the vegetables.

5. Using a silicone spatula or spoon, gently toss and stir all the contents of the bowl together. Taste for salt and dressing and add more of either or both if you like. Sprinkle with remaining herbs and serve. (If you have extra dressing, you can bring that to the table as well.)